Sprinkle chicken with salt and pepper. Melt 2 tablespoons butter in a large
skillet; add oil. Add seasoned chicken; brown on both sides. Mash half of the
raspberries through a fine sieve to remove seeds.
In a small bowl, combine strained raspberries, wine, garlic, parsley and
broth or bouillon. Pour over chicken. Cover skillet; cook 15 minutes over medium
heat, or until chicken is tender.
Using slotted spoon, place hot chicken on a platter or serving dish; keep
hot. Stir green peppercorns into sauce; remove from heat. Add 1/4 cup butter,
1 or 2 pieces at a time, stirring constantly until butter is blended into sauce.
Immediately spoon over hot chicken; garnish with reserved raspberries and mushrooms,